The first thing that you will notice, should you decide to try this recipe out, is the fruity taste of the blueberries. It provides a pleasant counterpoint to the oats, which are drier and lumpier. The taste is not overwhelming and would make for a delicious snack or breakfast food. (Also, for you veggie-phobes out there, the spinach is not even noticeable).
Ingredients
* Nonstick cooking spray
* 2 cups old-fashioned oats
* 1 1/4 cups all-purpose flour Gluten-free flour
* 1/2 cup sugar ¼ cup Agave syrup
* 1/2 teaspoon cinnamon
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 teaspoon pure vanilla extract
8 tbsp organic applesauce (plain, cinnamon, or combination)
2 tbsp organic extra virgin coconut oil
2 tbsp Ghee
* 1 cup low-sugar blueberry preserves (find with no high fructose corn syrup)
* 1/2 cup spinach puree
Directions
Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray Ghee.
In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.
Add the margarine applesauce, Ghee, coconut oil, and agave syrup and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix—bits of margarine oil and Ghee will still be visible.
Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.
Meanwhile, mix the preserves with the spinach puree in a small bowl.
Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.
From the book Deceptively DeliciousSM
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